Ingredients:

  • 1/4 cup (60ml) Warm water (105°F - 110°F)
  • 2 1/4 tsp (7g) Active dry yeast
  • 1 tsp (4g) Granulated sugar
  • 3 cups (420g) High-quality Gluten-Free All-Purpose Flour blend with xanthan gum
  • 1/4 cup (50g) Granulated sugar
  • 1 tsp (6g) Fine sea salt
  • 1/2 cup (120ml) Whole milk, room temperature
  • 1 large Egg, room temperature
  • 6 tbsp (85g) Unsalted butter, softened
  • 2 tbsp (28g) Unsalted butter, melted
  • 1/2 tsp Flaky sea salt

Instructions:

  1. Combine warm water, active dry yeast, and 1 tsp sugar. Let sit for 5-10 minutes until foamy.
  2. In a stand mixer, combine the gluten-free flour, 1/4 cup sugar, and fine sea salt. Gradually add the yeast mixture, milk, egg, and 6 tbsp softened butter.
  3. Mix on medium speed for 4 minutes until the dough is smooth and slightly tacky, appearing like thick buttercream frosting.
  4. Turn the dough onto a surface dusted with GF flour. Roll into a large circle 1/4 inch thick.
  5. Using a pizza cutter, slice the circle into 12 even wedges. Roll each triangle tightly from the wide end toward the point and curve into a crescent shape.
  6. Place on a lined baking sheet and cover loosely. Let rise in a warm spot for 30–45 minutes until slightly puffed.
  7. Bake at 375°F (190°C) for 12–15 minutes until the tops are golden brown.
  8. Brush the warm rolls immediately with 2 tbsp melted butter and sprinkle with flaky sea salt.